OTU Limited Release Marlborough Sauvignon Blanc 2026

Description

Dry, Gooseberry, Kiwifruit

"A gorgeous expression, the fragrant bouquet shows aromas of Granny Smith apple, kaffir lime, nectarine, and lemon zest, followed by a succulent palate with excellent weight and persistence. Wonderfully structured and balanced with a long, delicious finish. At its best: now to 2029" Sam Kim, Wine Orbit

Bright and expressive aromas of lime zest, kiwifruit, passionfruit, and fresh nettle, delivering a vibrant and layered nose. A refined yet intensely vibrant Sauvignon Blanc from the Awatere Valley, showcasing exceptional fruit purity and depth. Aromas of passionfruit, kiwifruit, Gala apple and kaffir lime leap from the glass, leading into a boldly expressive palate layered with ripe melon, lime zest, and crisp green apple acidity. Full-bodied and beautifully textured, the wine is underpinned by striking minerality and a long, refreshing finish — flavoursome, elegant, and highly enjoyable.

A collection of OTU’s finest, available only in limited quantities, in selected vintages. Every so often our Chief Winemaker sees something standout – an outstanding vintage, an exceptional block of vines, expressive minerality, exquisite intensity of fruit – and chooses to capture its finesse. Small parcels, hand-selected blocks & always handcrafted.

Bold and intensely vibrant Marlborough Sauvignon Blanc – distinctively Coastal Awatere. This wine is sourced solely from our finest steeply terraced, north-facing blocks closest to the sea, on our beautiful coastal OTU Wine Estate in the Awatere Valley, Marlborough.

Our coastal Awatere Valley Marlborough estate enjoyed an excellent growing season for 2025/26. Favourable weather conditions for flowering led to an exceptional fruit set, followed by warm sunny summer months ideal for healthy vineyard canopies and fruit development.

Selected blocks were harvested in the cool early mornings to preserve freshness. Grapes were gently pressed and then fermented in temperature-controlled stainless steel tanks. Post-fermentation, the wine was aged on lees for 6 months to enhance the palate.